• Puratos takes the benefits of whole grains to a higher level in bakery products with the help of germination and fermentation processes.
Today's consumers are more and more aware of health and of the contribution that the food they consume can bring to a better state of health.
According to a recent study Press Tomorrow, consumers demand more authenticity, naturalness and health, without compromising taste, and whole grains & seeds, alongside mayo, perfectly respond to this growing demand, with 80% of European consumers perceiving whole grains as healthy ingredients, and 84% of respondents from Romania considering bread with mayo to be healthier.
Whole grains are also an important source of fiber, and 87% of Romanian consumers say that fiber has a positive effect on digestion. These trends make it clear that adding mayo and whole grains to bread is a smart and tasty choice for a healthier diet.
At Puratos, we are constantly looking for innovative solutions that enable bakers everywhere to produce nutritious, easy and hassle-free breads that serve the demands of modern consumers. One of the challenges that Puratos was able to overcome was to take the benefits of whole grains to a higher level, with more nutrition and taste. He accomplished this by sprouting and fermenting whole grains and seeds.
Why use sprouted grains in the bakery?
Sprouted grains are grains that have begun the germination process, turning from dormant seeds into living plants. During germination, grains go through three main phases: grain selection and hydration, activation of endogenous metabolism, and root growth. to Puratos, this process is stopped at the optimal time, to preserve all the nutritional benefits of the grain, and a unique fourth step is added – the natural fermentation after sprouting, which further improves the flavor profile and nutritional value of the grain.
What are the benefits of sprouted grains and seeds?
First, with a superior nutritional profile: during the sprouting process, the grain transforms its nutritional composition. Complex starch stocks are broken down into simple sugars, which adds a natural sweetness to baked goods. Vitamin and mineral levels, such as vitamin B9 and E, also increase significantly, and phytates, which inhibit mineral absorption, are reduced. Another benefit is related to digestion.
We know from the Taste Tomorrow study that 86% of Romanian respondents believe that improving intestinal health has a positive effect on mental well-being. Thus, sprouted grains can be helpful, as the enzymes released during sprouting break down complex molecules, such as proteins and carbohydrates, into smaller, more easily digestible molecules. This makes sprouted grain products easier to digest and better tolerated by the body.
Rich taste and unique texture
A third benefit is related to the rich taste and unique texture. The sprouting and fermentation process developed by Puratos adds a wide range of volatile compounds that contribute to a complex flavor profile with fruity, malty and caramel notes. The texture of the sprouted grain is also distinct, providing a sense of "flavor explosion" with every bite.
Puratos specialists strongly believe in the benefits of sprouted grains. The process of obtaining them involves only three ingredients: grains, water and time. It goes through all three stages of sprouting: softening, germination and growth. In addition, a unique natural fermentation step is added, which does not require additional microorganisms, as they are already naturally present on the grains. This process can take anywhere from 72 hours to 8 days, depending on the type of grain used.
Natural fermentation is an essential step in the sprouting process, which brings multiple benefits to the final products, from a richer taste, with fruity, malty or caramel notes, to an improved nutritional profile, by breaking down phytates, compounds that inhibit mineral absorption. Thus, minerals become more available for absorption by the body, improving the nutritional value of the products.
Whole grains
Whole grains have always been part of our diet. It was only with the industrial revolution and the advent of new milling technologies that refined grains appeared, containing only the endosperm. Although refined grains have become popular due to their fine texture and longer shelf life, they have a lower nutritional profile than whole grains.
Today, consumers are increasingly aware of the connection between health and food. According to the Taste Tomorrow survey, high-fiber bread and multi-grain bread are the most preferred types of bread for a healthier diet. More than 40% of consumers say they would eat more bread of this type as part of a healthy diet. Bread with sourdough comes in third, with around 25% of consumers saying they would eat more bread with sourdough for a healthier diet.
A boost of creativity
Puratos sprouted grains are extremely versatile and can be used in a wide range of baked goods, from rustic breads and rolls to pastries. They offer an innovative and easy way to reinvent the current bakery product category, bringing extra creativity and differentiation.
Products in the Softgrain range include various combinations of grains and sprouted seeds, which are further enriched by infusing them into liquid malts of either wheat or rye, depending on the grains contained. Mayo provides a rich taste as well as an easy-to-savoury texture to grains and seeds. By hydrating them in mayo, we get a tasty, nutritious and fresh bread for longer.
In conclusion, the use of sprouted grains in baked goods not only improves their nutritional profile and digestibility, but also adds a unique flavor and texture that consumers appreciate.
Puratos is committed to continuing to innovate and offer the highest quality products that meet the needs and preferences of modern consumers and open new development opportunities for Romanian producers.
Material made by Puratos Romania
Article edited by Gabriela Dan, Editor-in-Chief Arta Albă
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